Another quick and easy recipe to use up those left over bananas. Nothing more than just a basic scone recipe with a mashed banana and some passion fruit. The hard part is in the rolling and cutting, I recommend storing in the fridge for half an hour before cutting the scrolls otherwise you'll find yourself with more passion fruit goop on the yourself than in the scrolls. Tinned passion fruit works just as great for the filling as fresh. I also like to pulverise the banana completely to get the lightest possible texture from the recipe.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients: 3 cups of self-raising flour
3/4 cup of milk
3/4 cup of mashed banana (usually 1 banana)
90 grams of butter
1/4 cup of caster sugar
Pinch of salt
3/4 cup passion fruit
2 tsps of cinnamon
Combine butter, flour, salt and cinnamon in food processor until it resembles fine bread crumbs. Move mixture to a large bowl and form a well in the centre. Pour in sugar, mashed banana and milk. Mix until a dough is formed. Roll dough into a rectangle of 20cm by 30cm. Spread half a cup of passion fruit over the slab of dough leaving a border of 2cm. Refrigerate log for half an hour. Slice into 2cm wide rounds. Place on baking trays leaving 4cm between slices. Top with remaining passion fruit. Bake for 20 minutes at 200 - 220 degree centigrade.
Delicious served warm or cool with custard or just with a cup of coffee.